Each and every time I meet with Alon, I know there’s going to be cake involved. We tend to meet quite a lot and are working together from time to time in the past year and a half. He’s one of my best friends and I think he’s one of the best pastry chefs in Israel.
Macarons are one of the things Alon makes perfectly and effortlessly. I’m not such a big fan of macarons (and truly think these cookies are overrated), but when he offered to make this cake together I couldn’t say no.
This is a festive mega-macaron cake, full of pistachio and mascarpone cream and lots of fresh figs. Perfect for hot summer days!
Photo: Natalie Levin
Fig, Pistachio and Mascarpone Macaron Cake
16 cm round cake
For macaron shells:
76 grams egg whites
100 grams sugar
100 grams sugar powder
100 grams almond meal
For pistachio and mascarpone cream:
225 grams mascarpone cheese at room temperature
50 grams pistachio paste
60 grams sugar powder
1/2 tsp. vanilla extract
250 ml. heavy cream
Decoration:
10-15 ripe solid figs
A little grated lemon zest
Photo: Natalie Levin
Preparation:
- Macaron shells: in a fireproof bowl put egg whites and sugar.
- Boil a pot of water and place the bowl over the pot, but notice the water doesn’t touch the bottom of the bowl. Cook over double-boiler until sugar dissolves and mixture is smooth.
- In a food processor with a steel blade grind sugar powder and almond meal to a bery fine powder.
- When all the sugar has dissolved, transfer the egg whites mixture into a mixer bowl and whip on high speed for 7-8 minutes until you get a very stable meringue.
- Add almond and sugar powder into the bowl and fold gently but firmly until mixture is stable, uniform and bright, but not too runny and convenient for drizzling.
- Transfer the batter into a pastry bag with 1-2 cm round piping tip and drizzle 2 circles 16 cm in diameter on a baking tray lined with silicon mat or baking paper.
- Set aside the macaron shells for about 30 minutes before baking.
- Preheat oven to 150c degrees.
- Bake the macaron shells for 20-25 minutes or until golden and stable.
- Cool completely and extract from the pan.
- Pistachio mascarpone cream: in a bowl of a mixer whip mascarpone, pistachio paste, sugar powder and vanilla on medium speed until blended.
- Increase the speed and add the cream in a thin stream while whipping until creamy and very stable.
- Transfer the cream into a piping bag with 2 cm round piping tip.
- Drizzle a thin layer of pistachio cream over one of the macaron shells (flip it before drizzling).
- Cut the figs into quarters and arrange on the sides of the macaron.
- Drizzle the remaining cream in the center and add more figs on top. Add some grated lemon zest over the figs.
- Bracket with the second macaron shell and press down lightly.
- Cool in the refrigerator for 2-3 hours to set and serve.
Notes:
- Cake is at its best on the day or two after preparation, but you can keep it in a closed container in the refrigerator up to 4-5 days.
Photo: Natalie Levin